The Business Services class under the guidance of Mr Muller created the name and theme for the Pop-up Food stall. They then created order forms and tickets and pre-sold these in the weeks leading up to Benedict Day.

The Hospitality classes developed a menu for the day consisting of Le Bacon de Porc (pulled pork, bacon, crackle, pear and gravy on a brioche bun) served with sweet potato fries, American Cheeseburger served with potato fries, crispy chicken tenders and chocolate brownie with salted caramel and popcorn and smoked ice cream.

We were fortunate to have two visiting chefs from MWLP - Michael Everett and Darren who volunteered their time over the two days to help the Hospitality girls prepare, cook and serve the menu items.

It was a very successful event and a great learning experience for both the Hospitality and Business Services girls.

Maree Durrington - VET Coordinator/TAS Teacher